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Help a dough novice out!

By Hassouni
July 11, 2018 in Pastry & Baking

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Hassouni

Posted July 11, 2018

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Posted July 11, 2018

Well, man'oushe training has started, and we're working with a couple different recipes. See this thread for more info. One of the recipes said to use all bread flour, and added oil to the dough. Another says to split it 350g/160g bread/cake flour, without oil, but I didn't get any cake flour until today.

What I really want is a dough that can get very thin and very crispy, while remaining pliable and not hardening/drying out over high heat. The issues I've had is that when we get the dough thin enough, and browned enough, it's usually too dry/hard/stiff to fold. Would more oil help? What would cake flour do?

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